Grilled seafood bouillabaisse

By: Greg Malouf, Lucy Malouf
From: New Middle Eastern Food
Serves: 6
Photographer: Mark Roper

In traditional bouillabaisse recipes the fish are cooked in the broth as a fish stew. Here they are grilled separately and placed in the soup as it is served. This means that oily fish like salmon may be included, and each fish retains its colour and texture. You can use any white reef fish, such as garfish, snapper or black bream.

Ingredients

Quantity	Ingredient
1.2 litres	Crab stock
3	large waxy potatoes, peeled and sliced thickly
3	leeks, sliced 2 cm thick
80g	double-peeled broad beans
2	medium fennel bulbs, cored and cut into 8 wedges
4	tomatoes, seeded and diced
	sea salt and freshly ground black pepper
1.5kg	black mussels
6	blue swimmer crab claws
750g	white fish fillets
12	king prawns, (2 per person)
	fennel pollen, to garnish (optional)
	Cumin rouille, to serve
	crusty bread, to serve

Method

Heat the stock in a saucepan. Add the potato slices and parboil them for about 10 minutes, then add the leek, broad beans and fennel and cook for a further 4 minutes. Add the tomatoes, taste, then season lightly. Remove the pan from the heat and set aside.
Steam the mussels and crab claws in 250 ml of the crab stock, until all the mussels have opened. Grill the salmon, white fish and prawns. Ladle the broth into six bowls and divide the seafood evenly among them. Garnish with fennel pollen and serve straight away with cumin rouille and bread.

Tags:: Malouf; Greg; Lucy; Middle; Eastern

Grilled seafood bouillabaisse

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